More pictures:)
Alexander
Bhut Jolokia
Pimenta Da Neyde
Chocholate Bhut Jolokia
7 Pod
and finaly a start of 2012
Trinidad Scorpion Butch T
Happy Hollidays
Patrik
I have put these peppers in the soil:
Goats weed annuum
Jalapeno Grande F1 annuum
Jalapeno purple annuum
Marconi Purple annuum
Numex pinata annuum
Peter Pepper annuum
Purple jalapeno annuum
Serrano purple annuum
Lady Violet (bellpepper from russia) annuum
Aji amarillo baccatum
Aji colorado baccatum
Ají Panca (ou Ají Brown) baccatum
Baccato da orto baccatum
Blondie baccatum
Bubba baccatum
dedo de moca baccatum
Ethiopian Peppertree baccatum
Jamy baccatum
Peppadew baccatum
Polumbo baccatum
As always I have some problems with the germination of some peppers. Some of the must have peppers (7 pod, Trinidad Douglah, Chocolate Bhut Jolokia) has been sowed one more time.
I have also put some Physalis pruinosa in the soil.
I got the news that the White rocoto is white yellow (pale yellow). Here is another picture of this "all winter flowering plant"
I love this time of the year to buy pepper related food. In Stockholm we have an excellent store that sells food from Peru, Bolivia and Chile. They have loads of pepper related stuff. Here are some of the products I have bought.
Last one of the very late peppers;) Peruvian Pointer - one of the overwintering plants. Also one of my favorites.
Regards
Patrik
Rocopica is still outside and its one of those peppers that have very nice flowers!
Cili Goronong
Maraba, this one did not like it in a small pot, but at least I got some pods.
Trinidad Scorpion (the red one) not yet matured.
Regards
Patrik
Trinidad Scropion, taking a breather outside before harvest
There is something special with this pepper
A new flower of Trinidad Scorpion
I belive some of the pods have the Scorpion look.
The inside also looks rahter hot. After the taste - Yes it was HOT!
Some links about Trinidad Scorpion
Trinidad peppers the chileman
Trinidad Guardian
Misqucho Colorado PI152225 are also ripe...
and harvested.
Aji Rocotillo before and after...
..harvest (Aji Rocotillo)
Well the White Rocoto turned out to be a yellow capsicum pubescens. In some angels in seems to be somewhat paler than yellow rocoto. This pod is more than ripe. I did expect it to be more white than this But anyway it was very tasty and it was quite hot.
a comparison White Rocoto and Clavo (c.chinense)
Sorry for not writing so much lately, anyway things are doing fine. Here are some pics.
Flowers – I don't pick flowers that often, but here are some;)
7 Pod (blast) – love this one!
Pimenta Barra Do Riberio – a purple baccatum is unusual. Thanks Chris!
Inca Red Drop- ripe pods already;)
Siesta – Ornamental plant
Wild chinense, very small plant with very small flowers.
Some more peppers in the soil
Yellow Bhut Jolokia Capsicum chinense
NMSU Bhut Jolokia Capsicum chinense
Chocolate Fatalii Capsicum chinense
Aji Verde Capsicum baccatum
Red Tip Capsicum baccatum
Yellow Cheese Pimento Capsicum annuum
Blue Christmas Capsicum annuum
Grifo 15020 Capsicum flexuosum
Capsicum flexuosum
Some pictures of those already planted:
Pimenta Da Neyde
Pimenta Barra-Do Ribeiro, it took 18 days for them to germinate. 6 small plants looked up at the sun the same day;)
Some pictures from the last weeks
San Isidro
Very small pubescens, Pi 355811 (aji rocoto)
Violet Lady
This one is called Aji Amarillo, its much smaller than the Aji Amarillos I have seen before.
Jamy, a very nice baccatum
Purple Marconi and Corno di Toro
Cajamarca, one of the favorites of this year
Purple hazel
7 pod Yellow
Inspired by Mats I planted the second time early this year. The varieties were in turn Bhuta Jolokia, Inca Red Drop, Locato PI387838, Pimenta Barra Do Ribeiro, Tabasco Greenleaf, Pimenta Da Neyde and 7 Pod. The plants were rooted through the fine, so it was a good time to give them bigger pots. I added a little chicken manure, which gives an extra kick with nitrogen. As you can see I filled in with considerably with soil because the soil tends to sick together when watering. The ancient pots hold approximately 0.6 l - the new 1.5 l (2.5 l for the Bhut Jolokia).
A comparison of pods: Aji Habanero (over) & Criolla Sella (under). Both belongs to capsicum baccatum.
Aji Habanero comes from Mexico. Criolla Sella comes from Bolivia. Both pods have some heat especially if you eat the hole pod (some of the Aji Habanero pods were milder). If you remove the innewalls you can eat them fresh without any "pain". Both plants seems to be very prolific. My harvet was somewhat modest because of the cold august/september. Criolla Sella pods dries very fast on the plant. The Aji Habanero did not dry that well on the plant as you can see on the picture.
Criolla Sella has a typical baccatum taste. Aji Habanero has also a baccatum taste but not that obvious as the Criolla Sella.
Finally our garden house is ready.
Lila Purpur in its new home.
Not white at all (yet!?) - White Rocoto. This pods looks much more healthy than the first pod that changed color. The only problem is that it is yellow like a lemon! Time will tell if it will turn into a white.
Many of the peppers now has small pods, like this small capsicum chinense Condors Beak ( It looks like it has some annuum genes)
Hot coffee from Trinidad
Trinidad Scorpion FG (Yellow) Capsicum chinense
Scorpions on thier way.
The biggest pod so far, Numex Big Jim Capsicum annuum
The longest pod so far, Sweet nardelloCapsicum annuum (sorry I did write Siviri Biber before which was wrong)
A mild one, Petit Marseillais Capsicum annuum
This one should be very tasty, Grekisk paprika (Paprika from Greece) Capsicum annuum
A view from inside, mostly Capsicum chinense but also Aji Panca Capsicum baccatum (sorry it did not fit in the picture!) and the eggplant Ophelia.
I started to germinate this plant in July ;D, today I got the first flower. I got the seeds from Åke Truedson. He in turn collected the seeds on a journey in Peru. I actually dont know if the pods are white or if its just called White Rocoto.
Clavo looks promising, I believe this is an Italian capsicum chinense
Birgits Locoto, capsicum baccatum
Numex Pinata, one of those "extra" beautiful jalapenos.
Chocolate Bhut Jolokia, I am really looking forward to see the pods on this one and to taste it.
Small pods of Bubba looking at the sun:) I wonder if they will stay this way?
Blondie, last year this one did not came true so I am having another go this year with this white baccatum.
Another "white" pepper, White Rocoto - still very green;)
Aji Colorado, is not as early as last year but still an early baccatum.
This year I am growing some seeds from sundried Aji Panca. You can buy these in some shops as you can buy Aji Amarillo, Ancho, Pasilla, Facing Heaven, Chilhuacle Negro (i grow this one too), Guajillo, New Mexico, Cascabell. From what I have read Aji Panca is a Capsicum chinense. But now I know there is also a Capsicum baccatum version. The first flower from the plant.
Aji Panca, Capsicum baccatum
The Balcony (Birgits Locoto, Aji Amarillo (M), Goats Weed, Aji Colorado, White Rocoto and more)
A closer look at Goats Weed
Cajamarca are doing very well, and it has some very odd pods.
My 7-pod(Blast) is light green as unripe, the other 7-pods (yellow, orange)are dark green as unripe.
Bhut Jolokia
Peppadew
(Not) Peruvian Serlano
Well a couple of days ago winter came to town. So I harvested most of my chile peppes that were still out. The plants in greenhouse are still well with some extra help from a fan and isolation. I also attended Orto Novos chile pepper harvest. Very nice to pick peppers for almost nothing. Most pics or from this event. Last but not least its very nice to read a new book when the season is almost over.
Regards
Patrik
The 2 pod of my White Rocoto is now changing color. This pod is very small, smaler than the other pods. Its funny that the first pod has not changed color.
Thai Hot Capsicum Annuum
Cap 1492 Flower.
Trinidad Scorpion FG (Yellow)
Tasmanian Red
Sweet Nardello
Joes Long
Pi 441551
Shiny Red
Kaleidoscope
Earbob
Ciao
Patrik
A not so good picture of the prolific Aji Rocotillo. The taste was typical chinense. Very little heat but noticeable. It will be nice to try this one in sallads.
Pepper mayhem Tasting 18 peppers, phuuh...
I compered the taste of these peppers:
Trinidad Seasoning, Aji Rocatillo, Jamaican Bell, Etkezipaprika, Fenir, Golden Cayenne, Aji Norteno, Aji Amarillo, Hybrid of Blondie, Hot Lemon, Omnicolor, Rocoto Red, Rocoto Orange, Rocoto Yellow, Yellow Bumpy, Shiny Red, Habanero, Trinidad Scorpion.
I tried the peppers on thier own and on sandwich with butter and cheese.
Trinidad Seasoning and Aji Rocatillo had a typical chinense taste with hits of exotic fruits(as Mango). Both are mild but with some heat.
Jamaican Bell and Aji Norteno had a typical baccatum taste. Jamaican Bell are quite mild but with some heat. Aji Norteno are hot but not very hot.
Etkezeipaprika and Fenir had similar heat (very little). Etkezipaprika was sweeter than Fenir.
Golden Cayenne tasted like a typical cayenne pepper. Not very hot.
Aji Amarillo (or Aji Amarillo Mirasol) has a very nice fruity taste.
Hot Lemon had a wonderful taste with hits of currant, grape and lemon. Omnicolor has the typical baccatum taste but it also reminds me of Hot Lemon. Hybrid of Blonide reminded me of Hot Lemon in the taste.
Rocoto Red, Rocoto Orange, Rocoto Yellow all have an elegant flavor. Its hard to desrcibe - actually the first thing that comes to mind is sugarpeas. Very useful in the kitchen. Not very sweet. If I had to choose one of them i think i would go for the Rocoto orange.
Yellow Bumpy, Shiny Red, Habanero, Trinidad Scorpion all had the typical chinense taste but they also where diffrent in taste. Yellow Bumpy had as so many yellow peppers some hits of citrus and grape, Shiny Red reminded me of the other red habaneros I have tested. The Orange Habanero has the taste of exotic fruits(as Mango) (they alla have). The Trindad Scorpion are also a tasty pepper.
Summery:
The most tasty mild pepper: Trinidad Seasoning and Aji Rocatillo are both great mild capsicum chinense peppers. If I had to choose one I think i would go for the Trindad seasoning. But of all mild peppers i think the most useful would be Etkezipaprika.
The most tasty hot pepper: Hot Lemon has been a favorite for a long time and it still is. To me it had the best taste and aroma. But I also must mention the Aji Amarillo and the Rocotos as very tasty peppers. The Rocotos are my opinion maybe the most useful peppers of all, their mild aroma simply works with everything.
The most tasty very hot pepper: all the very hot capsicum chinense are very tasty. But I think I prefere the Yellow Bumpy if I had to choose one.
The hottest: Trindad scorpion was without doubt the hottest pepper. On a sandwich with butter and cheese almost all peppers are quite mild. I had no real heat problems with any of the peppers when I ate it with a cheese sandwich exept for the Trinidad Scorpion. I try to remove the innerwalls before tasting - with Trinidad Scorpion thats almost impossilble as it has so much placenta tissue.
Regards
Patrik
The first day in February gave me a nice suprice - the first flower of the (2 year plant) Brown Rocoto. It almost feels like spring, even though its still snow outside.
Many of the peppers have now germinated, but I am still wainting for a few to pop up.
Regards
Patrik
